Thierry Marx takes over as head of the UMIH, the main catering trade union

EMMANUEL DUNAND / AFP (FILES) In this file photo taken on June 15, 2022, French chef Thierry Marx poses for a photo in the kitchen of Madame Brasserie, his latest restaurant set on the first floor of the Eiffel Tower in Paris. – Michelin starred chef Thierry Marx is elected president of the Umih employers’ union for the hotel and restaurant sector on October 27, 2022. (Photo by Emmanuel DUNAND / AFP)

EMMANUEL DUNAND / AFP

Thierry Marx poses in the kitchen of Madame Brasserie, in Paris, June 15, 20220

RESTORATION – He is now the chef of chefs. The media starred chef Thierry Marx was elected this Thursday, October 27 president of the main employers’ union for the hotel and catering industry, Umih.

He won in the second round with 71.66% of the vote, specifies a press release from the organization, against the restaurateur Stéphane Manigold, made famous during the health crisis, by his mediatized victory against the insurer Axa who refused to compensate restaurateurs for periods of confinement.

Known to the general public for his role as a stern but benevolent juror for five seasons in the cooking show ” Top chef “, concerned for twenty years with the social and environmental impact of his activities, Thierry Marx has been very applauded, at the announcement of this clear victory, specifies a press release from Umih, sent in stride. ” It wishes to be part of a spirit of unity and efficiency in the service of members” organisation “and, more broadly of the entire profession”continues this text.

Eric Abihssira, president of the Federation of hotels, restaurants and tourism (FHRT) of Nice Côte d’Azur, manager of the Côte Lounge restaurant in Nice, and at the head of the 4-star hotel “Best Western Plus Nice Cozy”becomes vice-president of Umih.

A chef with a committed career

To AFP, he explained on Tuesday that he wanted “to move towards a professional union that is more force of proposal than of opposition, in particular on the social and environmental impact, the attractiveness and the training of the personnel . An industry that accounts for 7% of GDP and employs 1.3 million people is “in duty to improve the treatment of its employees”with better health insurance in particular, he believed.

One more commitment for a chef who employs 20% of people in integration, strives to reduce the carbon impact (delivery, optimized management of waste, water, energy, etc.) of his dishes and advocates the label of ” eat well “ Bleu-Blanc-Cœur, and transmits its knowledge in its schools “Kitchen manual(s)”.

Sometimes criticized for its partnerships with brands or retail chains such as Lustucru or Intermarché, it wants “nibble market share on junk food” for “regain the popular public”he said recently in an interview with World.

“In Italy, in Spain, in Portugal, there is still an accessible cuisine, linked to local, rural agriculture. In France, we lost that”, added Thierry Marx, for whom “food is a political fight”.

This soft-spoken ex-soldier, judo black belt learned the trade of pastry chef with the Compagnons du Devoir before training in internationally renowned restaurants such as Ledoyen, Taillevent or Robuchon.

A great traveller, a fine connoisseur of the Japanese art of living and its gastronomy, Thierry Marx offers cuisine with avant-garde flavors at Sur Mesure, two stars in the Michelin Guide. He was one of the leaders in molecular cuisine, and in June took over the kitchens of the Eiffel Tower brasserie.

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